Curried Broccoli Salad

My husband said I should call this ‘Satay Salad’ because the sauce tastes like the peanut satay sauce that goes with chicken. I’m pretty sure I’ll tweek it in a few days to make satay because now that he mentioned it, I’m craving it. This is super adaptable and you could add in anything you wanted. I tossed in some pumpkin seeds, but it would also be delicious with cashew nuts. I think it would be really good with a handful of raisins thrown in, which I probably would have done if I had had any on hand. I almost ran out to get some raisins, but then I would have had a bunch of leftover raisins after making the salad. Leftover, lonely raisins means I would have had to make cookies. And then I would have to eat those cookies. Nope, buying raisins is not a good idea 🙂

Easy nutrient dense salad

Ingredients

1 medium to large head of raw broccoli, chopped

1/4-1/2 cup grated carrots

1/4 cup seeds/nuts of your choice (I used pumpkin seeds)

Simple ingredients

For the Sauce

1/4 cup almond butter (or nut/seed butter of your choice)

1 teaspoon apple cider vinegar

1 Tablespoon honey

1 Tablespoon mild yellow curry powder

1/4 cup coconut milk

1 teaspoon olive oil

1/4 teaspoon salt

Putting it together

Mix all ingredients for the sauce together in a bowl until smooth. It should be a thick sauce (not too runny) but you can adjust the thickness by adjusting the amount of coconut milk you add in.

Throw the chopped broccoli, grated carrots and any nuts and raisins (optional add-in) in a bowl together.